The WHOLE WHEAT PEACH AND ALMOND CAKE is a very soft and light dessert in which the aromas of almonds and fruit stand out. For this cake you can use all different types of peaches — choose according to your taste.
It is ideal for breakfast, accompanied by a glass of milk, for an afternoon snack enjoyed with a cup of tea, and it can also be served as a dessert at the end of a meal with peaches sautéed in a pan with lemon juice and sugar.
The only but fundamental precaution with this cake is that if you do not consume it within 2 days you should store it in the refrigerator, because due to the presence of fruit and the resulting high moisture it tends to develop mold.
YOU MIGHT ALSO LIKE:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3 eggs (medium, at room temperature)
- 3/4 cup + 1 tbsp cup sugar ((about 5.6 oz / 160 g))
- 6 tbsp sunflower seed oil ((about 3/8 cup; ~2.8 fl oz / 80 g))
- 1/4 cup + 1 tbsp cup milk ((about 2.4 fl oz / 70 g), at room temperature)
- 1 1/2 cups whole wheat flour ((about 6.35 oz / 180 g))
- 1/2 cup almond flour (or whole almonds, toasted and finely chopped (about 1.8 oz / 50 g))
- 2 tsp baking powder ((8 g))
- 2 peaches (medium-large)
- lemon zest
Tools
- 1 Pan
- 1 Electric whisk (hand mixer)
- 2 Mixing bowls
- 1 Food processor
Steps
To prepare the WHOLE WHEAT PEACH AND ALMOND CAKE, first toast the almonds in a preheated oven at 356°F for 10 minutes. Then remove them from the oven, let them cool and grind them with one tablespoon of sugar (taken from the total) until they become a fine powder.
Separate the yolks from the whites. Whip the egg whites until stiff with a pinch of salt and set them aside. Meanwhile, beat the yolks with the sugar until very creamy, about 5 minutes. Add the milk and fold it in with a spatula.
Also add the oil and the grated lemon zest.
In another bowl, mix the whole wheat flour with the almond flour (obtained by finely processing the toasted almonds), the baking powder and a pinch of salt.
Incorporate the flours little by little into the batter. Finally, add the whipped egg whites, folding them in gently with upward strokes. Add the peeled and diced peaches and fold them into the mixture.
Butter and flour an 8-inch pan, and pour in the batter. Sprinkle the surface with almond flakes and place the peach cake in a preheated conventional oven at 356°F for 40 minutes. As always, check doneness with a toothpick.
Remove the cake from the pan only after it has completely cooled.
